Hi again
Here is a photo of the finished product ready for the freezer, and one of a whole bunch of meats
ready for deep freeze. To answer atomics question, I wouldn’t call it a summer sausage but yes it is cooked.
It is a variation of the classic dried soppressata but it takes much less time to make. So here is the recipe:
SEMI-DRY SOPPRESSATA
3# pork butt fat separated from lean meat
5tsp sea salt
4TBL fresh minced garlic
1TBL whole peppercorns
1TSP ground black pepper
4TSP dearbol or cayenne pepper
1TBL soy protein concentrate
1 1/2 TSP corn syrup solids
3/4 TSP pink salt or cure #1
6 TBL red wine
Grind the lean meat tru the 1/4 inch plate and then grind the fat tru the 3/4 inch plate. Mix in the seasonings,
let rest in refrigerator 24 hr. Stuff into 4” (or whatever size you like) fibrous caseing. Place on a sheet pan and
then into a 170 deg. Oven, uncovered for 6 hr. Let cool then place in refrigerator uncovered for 5 to 7 days
turning once or twice a day. You will feel the salami becoming firmer every time you handle it.
This is not a true dried salami but it comes close, and takes much less time to make.
Cal
